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Have you been searching for a keto birthday cake recipe that doesn’t sacrifice flavor and texture for the sake of being healthy? This keto vanilla cake is exactly what you’ve been looking for! This sugar free birthday cake has three layers of low carb cake with cream cheese frosting and while it looks impressive on a cake platter, it’s surprisingly easy and can be made in one bowl.
We’re using a mix of almond flour and coconut flour in this recipe, because they produce a better texture than just using one of them alone. And, I always use Besti sweetener for my keto cake recipes, because it makes them super moist, and adds natural sweetness without crystallizing or causing an aftertaste. Can’t say the same for other sweeteners. 😉
Why You’ll Love This Keto Birthday Cake Recipe
- Classic yellow cake flavor
- Light and tender crumb
- Make it in one bowl
- Great for birthdays or other holidays
- Only 2 grams net carbs per slice
Keto Vanilla Cake Ingredients
This section explains how to choose the best ingredients for low carb birthday cake, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
For the cake:
- Besti Monk Fruit Allulose Blend – The best sweetener for keto cakes, because it not only tastes and bakes like sugar, it also makes them very moist. See other options below.
- Butter – I prefer to use grass-fed butter for nutrition and flavor, but feel free to use any unsalted butter.
- Eggs – Use large eggs.
- Unsweetened almond milk – You can use store bought or homemade almond milk, just be sure it’s unsweetened either way. This can also be substituted with other keto milk, such as coconut milk beverage (the liquid kind from a carton, not the thick kind from a can) or watered down heavy cream.
- Vanilla extract – A must for yellow vanilla cake! But if you like other flavors, feel free to add other extracts.
- Wholesome Yum Blanched Almond Flour – My recommended brand because it’s super fine and blanched. Other brands come in varying consistencies and moisture levels, so may turn out differently, and you definitely want to avoid almond meal, which would make your cake gritty.
- Wholesome Yum Coconut Flour – Like the almond flour, this one is super fine, and also has the right moisture level. Made with premium organic coconuts.
- Baking powder – Make sure your baking powder is fresh so that your cake rises, which tends to be more difficult with low carb cake recipes.
For the cream cheese frosting:
- Cream cheese – I recommend full-fat, but any kind of plain cream cheese will work.
- Butter – I prefer to use grass-fed butter for nutrition and flavor, but feel free to use any unsalted butter.
- Besti Powdered Monk Fruit Allulose Blend – The powdered version of Besti, to use for frostings.
- Vanilla extract
How To Make Keto Birthday Cake
This section shows how to make keto vanilla cake with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Beat butter. In a large mixing bowl, beat together Besti Monk Fruit Allulose Blend and butter until fluffy.
- Add wet ingredients. Beat in eggs, almond milk, and vanilla extract.
TIP: Make sure your milk and eggs are at room temperature. Otherwise, they can solidify the butter.
- Add dry ingredients. Beat in Wholesome Yum Almond Flour, Wholesome Yum Coconut Flour, and baking powder.
- Bake. Transfer 1/3 of the cake batter into the lined springform pan and bake. Repeat with remaining 2 layers. Set aside to cool.
TIP: If you have three pans, this will go much faster. You can bake all three at the same time, on the same oven rack.
- Cool. Let your vanilla keto cake cool completely before removing from the pan and assembling.
- Make frosting. Beat together cream cheese, butter, Besti Powdered Monk Fruit Allulose Blend, and vanilla extract until it is smooth.
- Layer cake. Place one layer on a cake stand or platter and spread some of the frosting on top. Repeat with the other two layers. Frost the top and sides of cake.
- Top with chopped pecans. The keto birthday cake looked prettier with the nuts on top, and I didn’t have to obsess about making the frosting perfectly smooth on top. But, if your frosting skills are better, feel free to skip the nuts and decorate the top however you like!
Frequently Asked Questions
Can you have cake on keto?
No, traditional cake is not keto. But, this keto vanilla cake recipe will satisfy all of your cake cravings without the sugar crash.
Is this keto yellow cake gluten-free?
Yes, this sugar free birthday cake is also gluten-free.
Can I use only almond flour or only coconut flour?
No, sorry, you do need both flours for the right texture and moisture in this low carb birthday cake recipe. You can browse my almond flour recipes or coconut flour recipes to see other options with each of these flours.
Can I use a different sweetener?
Besti Monk Fruit Allulose Blend is the closest thing to sugar I’ve found (and it’s why I created it, I didn’t love the alternatives!), and in particular, it makes the moistest cake. I’ve made this cake with other sweeteners in the past and it’s not as moist.
But, if you need other options, you can use a granulated sweetener for the cake (like allulose or erythritol) and a powdered sweetener for the frosting (like powdered allulose or powdered erythritol). The amounts you need will vary depending on the sweetener, so check my keto sweetener guide for conversions.
Can I use a different frosting?
Yes, you can any keto frosting! Try a keto buttercream frosting or keto chocolate frosting to switch it up.
Feel free to add sugar-free sprinkles as well!
Storage Instructions
Store the cake in the refrigerator for 2-3 days.
Can you freeze cake?
Yes, you can freeze cake for 2-3 months. To do so, place it on a sheet pan, uncovered, and freeze until solid. Once solid, wrap in several layers of plastic wrap and foil to freeze long-term.
To thaw, unwrap the layers and thaw in the fridge overnight.
More Easy Keto Cake Recipes
If you like this keto friendly birthday cake, you might also like some of these other keto dessert recipes:
Tools To Make Sugar Free Birthday Cake
- Springform Pan – You need a springform pan bake this cake in, you’ll still need to line with parchment paper. You should get three cake pans if you want to cut down on cooking time.
- Hand mixer – I love mine because it has storage for all the different beaters.
Vanilla Keto Birthday Cake Recipe
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Vanilla Keto Birthday Cake Recipe
This keto vanilla birthday cake recipe is so rich and moist that no one will guess it's also a sugar free birthday cake, with 2g net carbs per slice. Perfect for birthdays, or any day!
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Ingredients
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Cake
Cream cheese frosting
Get Keto Sweetener For This Recipe
GET BESTIInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Cake
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round springform pan with parchment paper.
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In a large bowl, beat together the Besti and butter, until fluffy.
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Beat in the eggs, one at a time, then the almond milk and vanilla extract.
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Beat in the almond flour, coconut flour, and gluten-free baking powder.
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Transfer 1/3 of the dough to the lined pan and smooth the top with a spatula. Bake for 18-22 minutes, until the top is lightly golden and spring-y. Repeat with another 1/3 of the dough, then again with the final 1/3 (making 3 layers total).
Frosting
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Meanwhile, make the frosting. Beat together the cream cheese, butter, powdered Besti, and vanilla extract, until smooth.
Assembly
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Let the cake layers cool separately to room temperature before stacking. Frost between the layers, and all over the top and sides at the end. Top with chopped pecans (optional) if desired.
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Optional pecans not included in nutrition info.
Serving size: 1 slice, or 1/24 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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585 Comments
Dan
Many thanks for all your wonderful recipes. On this recipe, can I substitute regular baking powder for the gluten free baking powder? Thanks again.
Maya | Wholesome Yum
Hi Dan, You’re welcome! Yes, you can use any kind of baking powder.
Dina
The cake is very dry and I cooked it for the minimum time. It’s super sweet and dry. I made it for myself but since it’s not very flavorful, I serve to my kids with peaches.
Maya | Wholesome Yum
Hi Dina, Sorry that it turned out dry for you! It’s hard to say what went wrong without being in the kitchen with you. It does sound like either one of the ingredient amounts was off or it was baked too long, as I’ve made it a few times and it’s always been moist. I’m happy to help troubleshoot any specific steps!
Cheryl
Wow! So simple yet so good! I made this for my sister’s birthday(she’s been keto since last Labor Day and has lost a LOT of weight). I was just hoping it would be edible but it’s actually quite tasty.
Thank you so much for posting this recipe!
Will be checking out your others now as well
Maya | Wholesome Yum
Hi Cheryl! I am so happy you liked the cake! Have a great day!
Joel
Thanks for the recipe!!! Cake came out great! Wish I could post a picture of it.
Maya | Wholesome Yum
I am so happy you liked it, Joel! Thanks for stopping by!
Beverly
I want to make this. Do you know how many cupcakes this recipe would make?
Maya | Wholesome Yum
Hi Beverly, I’m sorry, I don’t. I’m sure it would work fine as cupcakes, I just haven’t made it that way. Please let us know how many you end up with if you do that!
Priscilla
It makes 24 perfectly
Sheilagh Romero
Can I substitute a gluten free baking mix for the almond flour, coconut flour and gluten free baking powder? Do you have any gluten free, sugar free recipes using Gluten free baking mix???
Maya | Wholesome Yum
Hi Sheilagh, I haven’t tried but I don’t think so. The recipe is written for the right ratios using the flours listed, and other things would need to change if you change the flour. I don’t use gluten-free baking mix because it’s high in carbs. My recipes are both gluten-free and low carb.
Priscilla
I did and it worked great! I used Bob’s Red Mill. Only thing was with using that and Truvia to sweeten my carb count was really high 🙁
Was delicious though!
Chantel Nielson
Can I substitute coconut flour for more almond flour in this recipe vanilla birthday cake with pecans?
Maya | Wholesome Yum
Hi Chantel, Unfortunately no, you’d have to make other changes to the recipe. The amount of liquid would need to change and then that would affect the sweetener, which would in turn again affect the liquid. It’s not completely clear which direction you are wanting to go? Get rid of the almond flour or get rid of the coconut flour? For best results I recommend the combination of both.
Raychel Brown
Could you do this in a 9 x 13 or in a bundt pan?
Maya | Wholesome Yum
Hi Raychel, Yes, you can. I just don’t have the exact baking times for you since I haven’t tested those sizes.
Ken Blackburn
I think if I make this again I will use 8 inch spring form pans in place of 9 inch, the recipe made to larger but thinner layers in 9 inch. I would think maybe I could get the full three layers using 8 inch pans. Haven’t tasted it yet as its for my wife’s birthday. We have been living a ketogenic lifestyle for 2 months now and she was bummed by no cake, so I googled this to make for her. Thanks.
Maya | Wholesome Yum
Hi Ken, Thank you for the feedback! You can definitely use smaller pans for more layers. Happy birthday to your wife – that is so awesome that you made a keto cake for her! Hope you’ll both love it.
Giselle
HI,
I want to make this cake for my birthday. Could I substitute the unsweetened almond milk with heavy whipping cream? If not, do you have other suggestions?
Thanks!
Maya | Wholesome Yum
Hi Giselle, Yes, you can definitely make that substitution. Hope you like the cake! Come back and let me know what you thought!
Giselle
The cake was delicious. It was my first time eating cake that was not made with white flour and white sugar, so I was not sure what to expect.
Maya | Wholesome Yum
I am so happy to hear that, Giselle!
Jacky
Does this cake come out like a pound cake?? I will like to know before baking it please. Thank you.
Maya | Wholesome Yum
Hi Jacky, It’s not really like a pound cake but maybe a bit more dense than a regular cake made with wheat flour. Hope you’ll try it and let me know what you think!
Jacky
I just tried it and it is truly delicious!! It was such a hit that my entire family wants me to bake it every weekend! Thank you for such a tasty keto cake 🙂
Maya | Wholesome Yum
Thank you so much, Jacky! I’m so glad 🙂
Dominic scott
For some reason it won’t let me leave a 5 star rating! Made the cake for my wife and we loved it!
Maya | Wholesome Yum
I am so happy to hear that, Dominic! I am glad you and your wife liked it!
Jessica
I tried this tonight and it was pretty dry? I did everything exactly as the recipes asked. Also the frosting tasted a lot like cream cheese.
Maya | Wholesome Yum
Hi Jessica, Sorry that it came out dry for you. It might have been over-baked? The frosting is cream cheese frosting, so is supposed to taste that way. 🙂 You can make a buttercream frosting instead if you like that better.
Chelsea Mitchell
What is the size of the cake pans you’re using?
Maya | Wholesome Yum
Hi Chelsea, They are 9-inch round pans. Springform ones are easier, but you can use regular ones if that’s what you have.
Katja
Hi. 🙂 I tried your recipe and with cream cheese and it was delish. I put it in two 6 inch pans and didn’t rise like I was expecting. It was 1.5 inch high each. My question is: did I do something wrong or these keto cakes don’t really do what a regular cake does? Hope I’m not complicating much. Was yours a little grainy (like grits)?
It was my first try and even kids loved it. 🙂 We all did because we ate it all right away. I have 6 little kids and for low carb cake, they didn’t feel the difference at all.
Maya | Wholesome Yum
Hi Katja, I’m glad you liked it!
It’s true that low carb baked goods don’t usually rise as much as regular flour does. Having fresh baking powder and mixing well to introduce air can help. For this cake there are 2 layers, so when you stack them the cake is taller, like shown in the picture.
The texture definitely should not be gritty. The most likely culprit is the almond flour. It needs to be blanched and finely ground, not coarse almond meal, which creates a different texture. I use a few brands, one of them is linked on the recipe card.
Karen
Thank you for sharing your recipes! I was wondering if you could offer any suggestions for adapting your recipes for a low-carb dieter with an almond sensitivity. We loved your almond based cookies, but unfortunately, my husband found that he just can’t eat that much almond. Could the proportions of the coconut and almond flour be inverted? Is there a better alternative to almond flour? I want to make this birthday cake low carb with less almond flour.
Thanks much!
Maya | Wholesome Yum
Hi Karen, Almond and coconut flour are not interchangeable, so the result would be very dry if you inverted them. If he can still eat almonds but in smaller amounts, I’d recommend replacing 1/2 of the almond flour with sunflower seed meal (finely ground sunflower seeds) and leaving the rest the same.
Karen
Thank you! I’ll give it a try. 🙂
Lowell Morton
Your recipes are always something I like to try. But I’m looking for a cake that has a fine texture and is light. My wife is throwing a birthday party for me on Saturday and wanted me to make the cake, because I have baked professionally for years. I’m looking for a cake like I would use to decorate, with a fine texture that is light. I tried your yellow cake for two and the texture was dry and heavy. I was considering trying a chiffon cake, but I thought I’d ask if you know of another cake instead. Thanks.
Maya | Wholesome Yum
Hi Lowell, This cake has a fine texture as long as you use finely ground blanched almond flour. I would say it’s medium, not super light but not heavy, either. I don’t think it’s dry at all.
I’m not sure which yellow cake for two you say you tried. I don’t think that was my recipe.
You can definitely decorate this one any way you want. Hope you’ll give this one a try and let me know what you think! Otherwise, you might also like this strawberry lemonade cake, which is a little lighter.
Jillian
Hi there! I just made this cake and it tastes delicious! I’m wondering if maybe I did something wrong or maybe you have advice for me as my cake came out so crumbly. I even had to melt the frosting a little bit to be able to spread it without messing up the cake! I make 2 layers, rather than 3 but I can’t imagine that would make a big difference. We enjoy lots of your delish recipes, thanks for sharing them all!
Maya | Wholesome Yum
Hi Jillian, I’m glad you liked the cake! It probably needed to bake a little longer if you did two layers instead of three, since they would be thicker. If you want to, you can also try adding a little xanthan gum next time which can help with structure in gluten-free baking.
Martha
Can this cake be left out? No refrigeration?
Maya | Wholesome Yum
Hi Martha, I would recommend this being kept in the fridge. It should last a few days in there.
Tammia
One of the things I miss most about being Keto is a rich, moist cake. I have tried several different Keto cake recipes and this one is, by far, the best! So delicious!!! Now I’m wondering if you have a chocolate version of this one???!!! Thanks!
Maya | Wholesome Yum
Thank you so much, Tammia! I don’t have a full chocolate cake recipe yet, but if you’re craving some you might like this keto chocolate mug cake!
Lisa
How long will the cake keep for?
Also, can the layers be frozen and iced later?
Maya | Wholesome Yum
Hi Lisa, At least a few days in the fridge. You should be able to freeze the layers.
Denise Hart
I am interested in trying this recipe for my brother’s birthday, but I’m confused about how you do the layers. Did you remove the first layer with its parchment before doing the second the same way? Please explain.
Maya | Wholesome Yum
Hi Denise, yes, you would remove the cake from the pan to cool while the second layer is cooking and then repeat the process again for the third layer.
Jen Brouwer
The cake turned out amazing! Thank you! Has anyone tried freezing the extras or how long does it last in the fridge?
Maya | Wholesome Yum
Thank you, Jen! Yes, you can freeze it. It lasts at least a few days in the fridge, possibly a week.
Becaa
I’m a cook and not a baker. If I halve it do I halve the cooking time or just check after a bit with a toothpick? And 9” Pan will still be fine?
Maya | Wholesome Yum
Hi Becaa, The cooking time depends on the thickness more than the amount, so depends on the pan you use. I wouldn’t recommend halving it and still using the 9″ pan, because the cake would be very short (very thin layers). You could try a square 8×8 pan, and cook all the batter in there at once instead of splitting it into two. Then, when assembling the cake, you’d just cut it in half and stack the two parts. Or you can use the 9″ pan but do the same thing –
cook all at once, cut in half and stack; you’d end up with a half-circle-shaped cake in that case. Otherwise if you want a round cake, you’d need a very small round cake pan… not sure about the exact size, though. Go ahead and use a toothpick for checking, since the cook time will likely vary.
Andrea
I made this cake yesterday for my birthday and it was SO good. Not that weird “eggy” taste that a lot of low carb baked goods get. Dense, like a cornbread almost. Super yummy flavor. And the frosting was delicious. Thank you!
Maya | Wholesome Yum
Thank you, Andrea! So glad you liked it!
JoAna Dwyer
Hola Maya,
I live in rural Guatemala and can’t find almond flour. How can I substitute for it? (I can get oat, sorghum, buckwheat, millet, chickpea, ujuste (Maya nut), amaranth.)
Thanks for any suggestions. Your cake looks luscious!
JoAna
Maya | Wholesome Yum
Hi JoAna, I love hearing about people reading from all around the world! I haven’t tried it with those other flours, since my recipes are both low carb and gluten-free, but the flours you mentioned are not low carb. If you’re just going for gluten-free, I have heard that buckwheat, amaranth, and millet can work similarly to almond flour, but haven’t tried with this recipe. Let me know how it goes if you try!
Anita
Do you think I can use Splenda instead of erythritol?
Maya | Wholesome Yum
Hi Anita, Yes, you can. Just use slightly scant measurements since Splenda is a little sweeter than erythritol. For the frosting, you may want to run it through a food processor to powder it more.
Amy
Does this need to be kept refrigerated?
Maya | Wholesome Yum
Hi Amy, Yes, it’s best to refrigerate it, especially due to the frosting. It’s fine at room temperature for a few hours but beyond that, put it in the fridge.
Melinda
I have made this cake twice and it turns out great. I do not make 3 layers, instead I pour the whole mixture into my 9-in springform pan and cook for 50 minutes. It’s easy to add extra flavor to like pumpkin spice or chai.
Maya | Wholesome Yum
Thank you, Melinda! Adding pumpkin or chai spice to this would be amazing!
Brittany
Do you still cook it on the same temp, but just for 50 min?
Dolly
How much pumpkin spice do you add?
Debbie L
Thank you so much,this cake was so delicious. I took it to my grandsons birthday party yesterday and both my daughter-in-law and son were amazed at the flavor. This is my go to cake from now on.
Maya | Wholesome Yum
Thank you, Debbie! That’s awesome that everyone enjoyed it!
Denisse
This looks yummy. Thank you for sharing. I’m going to a party on Saturday and I’m bringing my own cake! Lol
Maya | Wholesome Yum
Thank you, Denisse! I hope everyone likes it!
Amy Berryman
I would like to try this in a sheet cake pan – like a sheet cake . Would I need to adjust the recipe at all? And if so how much? Thanks. It looks delicious.
Maya | Wholesome Yum
Hi Amy, I haven’t tried this as a sheet cake but the recipe would be the same. You may need to adjust the baking time, though, depending on the size of your pan / thickness of the batter. If your pan is large, it’s a good idea to reduce the oven temperature to 325 degrees and increase the baking time.
Roxi
Nadine, any update on this? I’m not a baker at all so couldn’t begin to “guestimate” ratio of wet vs dry to add, but did you try this? Thanks!
Cyndi Bryant
I have to weigh my food out. Can you tell me how many oz or grams 1 serving is?
Maya | Wholesome Yum
Hi Cyndi, Unfortunately I don’t have the serving size by weight. If you wanted to weigh the whole cake, a serving would be 1/24 of that.
Michelle
Hi Maya! I am so thankful for your site! My birthday is tomorrow and I just made your birthday cake – except with a new baking mix called Pamela’s Nut Flour blend. It is Almond flour, Coconut flour, flax, Pecan, and Walnut. For some reason Almond flour recipes make me feel awful after I eat them, so I’m hoping this one doesn’t do that. I had to use a little more almond milk since there is probably more coconut flour and I used 1-1/4 cups Erythritol. For the icing, I used 1 stick of butter, 3 bricks of cream cheese (24 oz), 1 cup of erythritol, and three tablespoons milk. It is perfect! Thanks so much for all your recipes!
Maya | Wholesome Yum
Thank you, Michelle! I’ve been wanting to try that flour blend. Good to know that it worked for this recipe!
Chelsea
Michelle, did you use The Pamela nut flour for both coconut and almond and just use the exact measurements from the recipe?
Debbie
How long did you bake as cupcakes Lindsey Lee?
Lindsey Lee
Thank you so much. Today was my birthday and I made this into cupcakes and made a chocolate buttercream frosting with erythritol. They were so good. Glad I was able to celebrate my birthday and stay low carb!
Maya | Wholesome Yum
Thank you, Lindsey! Happy birthday!! I’m glad you liked the cake and good to know it worked as cupcakes. The chocolate frosting with sounds delicious, too!
Pilan
I tried your strawberry lemon. It’s to die for just plain too.
Maya | Wholesome Yum
Thank you, Pilan! So glad you liked them both!
Pilan
Hi, I’ve decided to make a 2 tier cake with strawberry cream filling. I will sent you a picture when I make the cake next week
Maya | Wholesome Yum
Thank you, Pilan! That sounds awesome – looking forward to seeing the picture! I actually just posted a strawberry lemonade cake recipe that was somewhat based on this one, too.
Laura Guadamuz
I’m just curious if you could make this without the springform pan, I just have two rounds and if so what would be the baking time??
Maya | Wholesome Yum
Hi Laura, Yes, you can! The springform pan just makes it easier to get it out, so make sure to grease well if using regular pans. The baking time should be about the same if you have 9″ pans; it will be longer if you have an 8″ pans. (The baking time is mostly affected by the thickness.) Just bake until the top is golden and spring-y.
Nadine
Could you make this chocolate by adding cocoa powder? If so, how much do you think you’d need?
Maya | Wholesome Yum
Hi Nadine, I think you could, but I haven’t tested it to determine the amount. Since adding cocoa powder would be adding a dry ingredient, you’d need to compensate by adding more of the wet ingredients as well. It’s on my list to do some testing for a gluten-free chocolate cake like this.
Nicole
I’m confused. The cake ingredients say to use erythritol, but the cake instructions talk about powdered erythritol. Would you please clarify?
Thank you!
Maya | Wholesome Yum
Hi Nicole, Sorry about the confusion. The cake uses granulated erythritol and the frosting uses powdered. I fixed the discrepancy in the cake instructions. Thanks for asking!
Jami F.
This looks amazing!! Have you ever tried making it in cupcakes?
Maya | Wholesome Yum
Thank you, Jami! I haven’t tried that yet, but I think it should work. You’d probably need to reduce the baking time.
Dora
Is it 1 1/2 tbsp of baking powder in the cake, or is it 1 1/2 tsp?
Maya | Wholesome Yum
Hi Dora, It’s 1 1/2 tablespoons. The flours in the cake are pretty dense, so I found that quite a bit of baking powder was needed to help it rise.
Dolly
I misread this as well, and used tsp but mine still turned out with decent texture, if a little dense. Was not crazy about the flavor of the cake by itself- definitely not very sweet, but with frosting (I used a LC buttercream) it was fair enough.
Kristen Taylor
Sounds delicious! (And very clever with the pecans!)… How many servings would you say this is to get it down to 2 net carbs each? (I’m thinking quite a few… maybe 16?)
Maya | Wholesome Yum
Thank you, Kristen! The recipe is 24 servings, 2 net carbs each. These are narrow slices, but the cake tastes very rich and satisfying.
reddingmountain
I made this cake for my husband’s birthday. It is not a very sweet cake but he enjoyed it! I did add unsweetened coconut between each layer sprinkled on the cream cheese frosting and finally topped with coconut. We pressed pecans into the sides of the assembled cake. You can see a picture of mine on my blog at redaredding.com Thanks for sharing a great alternative.
reddingmountain
Just wanted to make sure the 32 oz. of cream cheese is correct. That seems a lot! Cake sounds amazing!
Maya | Wholesome Yum
Yes. The frosting is mostly cream cheese and is enough to cover 2 internal layers plus the top and sides on the outside
Maya | Wholesome Yum
Yes. The frosting is mostly cream cheese, and is enough to cover 2 internal layers plus the top and sides. Some frosting recipes that use cream cheese have less because they use more butter instead, which you could also do. You can see from the pictures it actually ends up being a very thin layer of frosting, but you can use as much or as little as you like.
Noline
Happy birthday for yesterday Maya.
With just the three of you, I assume you got to enjoy a piece of your birthday cake.
Maya | Wholesome Yum
Thank you, Noline! I did get to enjoy a piece this time. 🙂
Reina Gallegos
Finally a low carb cake recipe. I love it. I plan to try it soon. Can you substitute other flavors for the vanilla? I thought of cherry, strawberry or lemon. Thank you for sharing this recipe.
Maya | Wholesome Yum
Hi Reina, Those other flavors sound amazing! You can add any extract you like. A fruit topping swirled in also sounds delicious, but I haven’t experimented with that yet. Let me know how it goes if you try any modifications!
Jennifer
Beautiful cake. Happy Birthday.
Maya | Wholesome Yum
Thank you, Jennifer!
Anoosh A
I just tried this but used more cream cheese and added a little heavy whipping cream. I also split the batch and added cocoa powder to half of it. Hoping it turns out!